ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

A Simple Salad

Yield Makes 3 or 4 servings
Once considered a coarst weed, mache is now a chic salad green. The sweet, slightly nutty leaves are tender and juicy.


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red or white wine vinegar
  • 1 tablespoon minced shallot
  • 6 cups rinsed and crisped mache (4 oz.)
  • 1/2 cup halved cherry tomatoes
  • Salt
  • Pepper

How to Make It

  1. In a large bowl, whisk together olive oil, wine vinegar, and minced shallot. Add salt and pepper to taste. Add mache and cherry tomatoes; gently toss.